Sunday 22 February
Tonight we sliced up the last of the lobes of lamb we've been eating for our snowed-in week. Normally we would have had some gristly bits for a lamb hash, but this leg, fortunately, had no gristly bits.
To warm up the meat without reheating and toughening it, we made sauce piquante, a recipe from Cuisine of the Sun, featuring (canned) tomatoes, capers, and chopped cornichons.
All it needed was some sautéed zucchini batons as a side veg.